Hospitality & Restaurant · Menus & Culinary
Prep station maps
A diagram of the kitchen showing each prep and cooking station, what is made there, and where tools and ingredients belong.
What it usually contains
- Station layout with names such as grill, saute, fry, salad, and pantry
- Assigned dishes or menu items produced at each station
- Placement of pans, containers, and mise en place in wells and coolers
- Equipment and small tools kept at each spot
- Par levels and holding or storage locations nearby
What the assistant uses it for
Use it to answer where a given dish or prep item is made, how a station should be set up before service, and what equipment and ingredients each cook needs within reach.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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